Made some key kulet to make Ethiopian dishes with. After caramelizing the onions by themselves (not even fat) for a few hours, lots of garlic and ginger are added. Once they are well caramelized and broken down, berbere and spiced ghee are added and cooked a few more hours till a thick paste is formed. A few spoonfuls of that with some water is all you need to make a number of delicious stews: lentils, potatoes, beef, goat, chicken, fish, honestly anything.
When all was said and done, I filled up 2 quart mason jars with a little left over. I also took out one pint of the onions before adding the spices so that I can use them in other types of food.
Let the onion times roll!
by pastrybaker
18 Comments
Why did you choose red onions?
That’s impressive and sounds delicious.
Living the dream
How many tomatoes did you use ?
Looks absolutely fantastic. Bet it smells ridiculously good
How long will the key kulet keep in the fridge? Is there a fair amount of salt in there to help preserve it?
Good looking tomato
An honest day’s work. Lovely.
I adore Ethiopian food.
YUM! I want to make this and use it as a cracker spread.
As someone who wants to start to explore the cuisines of Africa, what are the butter chicken/favorite tourist and child dishes with which you’re familiar?
This looks amazing. I’ve never had Ethiopian food, but everything I’ve heard about it sounds great.
How did the price decrease that drastically? Did they go mouldy or something?
Sometimes 4 lbs is all you need
Do you water process the jars? Are they shelf stable?
So how much tomato?
man that is dedication i don’t have
This looks lush!